Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage
SERVES 4. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 55 MINUTES. 2 small apples (preferably Braeburn, Fuji, or Honeycrisp), diced
3 packed cups thinly sliced purple cabbage
2 tbsp + 1 tsp apple cider vinegar, divided
2 tbsp olive oil, divided
6 sprigs + 1 tbsp finely chopped fresh rosemary, divided
1¼ tsp sea salt, divided + additional to taste
3/4 tsp ground black pepper, divided + additional to taste
1 lb porkskin removed tenderloin, silver
1 cup roughlyflat-leaf parsley chopped fresh
¼ cup toasted roughly chopped unsalted pecans
1 large shallot, finely chopped 1 cup unsweetened apple cider ½ cup low-sodium chicken broth
3 tbsp unsalted organic butter, cut into pieces
2 tsp Dijon mustard
1. Place a rack in center of oven and preheat to 350°F. In a large bowl, toss apples, cabbage, 1 tbsp each vinegar and olive oil, 2 sprigs rosemary and ¼ tsp each salt and pepper; set aside.
2. Pat tenderloin dry and rub with 1 tbsp finely chopped rosemary, 1 tsp salt and ½ tsp pepper. In a large ovenproof skillet on medium, heat 2 tsp oil. Add tenderloin; cook 2 minutes, until browned. Turn the pork by one-quarter and sear 2 more minutes. Turn once more by one-quarter and sear 2 minutes. Turn off heat and transfer pork to a plate. Add cabbage mixture to skillet (reserve bowl) and place tenderloin on top, unseared portion facing down.
3. Roast tenderloin and cabbage mixture until pork registers 145°F in center on an instant-read thermometer, about 20 minutes. Place tenderloin on a cutting board and cover loosely with foil.
Let rest 15 minutes.
4. Meanwhile, scrape cabbage mixture into reserved bowl; toss with parsley, pecans and 1 tsp vinegar. Taste and season with additional salt and pepper. Loosely cover bowl with foil and set aside.
5. Make pan sauce: In same skillet on medium-high, heat 1 tsp oil; add shallot and cook, stirring, for 1 minute. Add apple cider, broth and 4 rosemary sprigs. Cook until mixture reduces to ½ cup. Remove from heat and discard rosemary. Stir in butter, mustard and remaining 1 tbsp vinegar. Season to taste with additional salt and pepper. Slice pork and serve with sauce and cabbage.
PER SERVING (1/4 of recipe): Calories: 431, Total Fat: 25 g, Sat. Fat: 8 g, Monounsaturated Fat: 12 g, Polyunsaturated Fat: 3 g, Carbs: 26 g, Fiber: 5 g, Sugars: 18 g, Protein: 26 g, Sodium: 761 mg, Cholesterol: 97 mg